Pork & Pistachio Terrine Recipe

Prepare breadcrumbs

Place the breadcrumbs in a small bowl and pour the milk over them. Let soak for 10 minutes until softened, then squeeze lightly to remove excess milk and set aside.

Chill and prep

Place the ground pork and diced pork fatback in a large bowl. Keep everything chilled until mixing to ensure a firm texture.

Cook aromatics (optional)

In a small skillet over medium heat, warm 1 tsp olive oil and gently sweat the minced shallots and garlic until translucent and fragrant, about 2–3 minutes. Cool before adding to the meat so it doesn't warm the mix.

Mix terrine filling

In the large bowl with chilled meat, add the soaked breadcrumbs, cooled shallots and garlic, chopped apricots, chopped pistachios (reserve a small handful for garnish), chopped thyme and parsley, egg, ground allspice, salt, pepper, and the white wine. Using clean hands or a sturdy spoon, mix thoroughly but briefly until ingredients are evenly distributed and the mixture is slightly sticky and cohesive (about 2–3 minutes). Do not overwork.

Line terrine mold

Preheat oven to 160°C (325°F). Butter a 900 g / 1 L terrine loaf pan or small loaf pan. Line the bottom and sides with bay leaves, overlapping slightly so they cover most of the surface. Press a thin layer of the meat mixture into the bottom.

Layer and fill

Pack half the meat mixture into the terrine, pressing down firmly to remove air pockets. Sprinkle a few reserved chopped pistachios and a few small pieces of apricot in the middle for texture and visual interest. Add remaining meat mixture, pressing and smoothing the top so surface is compact and level. Wipe edges clean.

Cover and weight

Place a piece of parchment or foil directly on the terrine surface and cover with the terrine lid (or foil). Place a light weight (a small baking dish with a can on top) to compress the terrine slightly.

Bake in a bain-marie

Set the terrine pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the terrine pan. Transfer to the preheated oven and bake for 75–90 minutes, or until the internal temperature reaches 68–70°C (155–158°F) in the center.

Press and cool

Carefully remove the terrine from the water bath. Remove weight and cover loosely with foil. While still warm, place a flat board on top and weigh down with a heavy object to press the terrine and compact it as it cools. Cool at room temperature for 1 hour, then refrigerate for at least 8 hours or overnight to set fully.

Unmold

When chilled and firm, run a small knife around the edge of the terrine pan and invert onto a board or platter. Peel away bay leaves and parchment. Trim edges if desired and slice with a sharp serrated knife into 1–1.5 cm (about 1/2 inch) slices.

In a small bowl combine the chutney with the finely diced red onion, red wine vinegar, olive oil and lemon juice. Season with salt and pepper and stir to combine. Taste and adjust acidity or seasoning. Let rest at room temperature for 15–30 minutes to meld flavors.

Arrange slices of terrine on a platter or individual plates. Spoon a small dollop of chutney alongside each slice and a smear or small spoonful of Dijon or whole-grain mustard.

Serve with toasted rustic bread or baguette slices and cornichons. Garnish with microgreens or chopped parsley and scatter the reserved pistachio pieces over the terrine for color and crunch.

Terrine keeps well: refrigerate covered for up to 4 days. Serve chilled or at cool room temperature.